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Updated: Apr 25, 2026

The MPLEx Protocol for Multi-omic Analyses of Soil Samples
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阐明Hurood和Chula的微生物群-代谢物相互作用:一个综合的多组学调查

Xuemei Zhao1, Jie Zhang1, Yufeng Li1

  • 1Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.

Journal of dairy science
|March 12, 2026
PubMed
概括

加热和制显著改变了中国传统发酵乳制品,胡和胡拉中的微生物群落,代谢物和挥发性有机化合物 (VOC). 这些变化通过微生物对代谢物和芳香化合物形成的调节,驱动着独特的风味特征.

关键词:
西林戈尔传统的发酵乳制品.加热和制,以及制.微生物多样性的微生物多样性不易挥发的代谢物.挥发性有机化合物 挥发性有机化合物

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